A great replacement for the old classic comfort dish, spag bol, when there simply is no room in your freezer for the mincemeat. A really nice light, vegan version too for those who don’t eat animals or fancy a meat free meal for a change.
Boiling water is a feature in this one so light sea conditions recommended. Wear waterproof trousers for good measure when preparing.
1/2 brown onion; diced
1 lug of olive oil
1 clove garlic; minced
1 carrot; diced
1/2 a zucchini; diced
1 can brown lentils
1 can chopped tomatoes
1 pinch dried oregano
1 pinch dried thyme
1 pinch nutmeg
1 cube vegetable stock / or beef stock if not vegetarian
2 serves spaghetti
Sea salt and cracked black pepper to taste
Bring a large pan of salted water to the boil and cook spaghetti according to packet instructions.
Shallow fry onion in olive oil until translucent and golden (about 2 minutes)
Throw in carrots, herbs and nutmeg and sautée for 1 minute.
Empty the tin of chopped tomatoes into the pan, along with the garlic and stock cube. Simmer for up to 5 minutes to let the flavours combine; stirring occasionally. Season with sea salt and black pepper as desired.
Stir in the lentils when approximately 1 minute remains.
Drain the spaghetti, transfer to serving dishes and top with sauce.